PRODUCT OF U.S.A. OR MEXICO
128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES
454 g, GOURMET MEDLEY TOMATOES 341 g, ANGEL SWEET TOMATOES 283 g, ONE SWEET CHERRY TOMATOES 541 ml PRODUCT OF MEXICO
Bring the water and salt to a boil. Add the orzo and cook about 8 minutes (al dente). Drain in a colander and put aside keep the cooking water.
Place beets in a bowl. Bring 1/2 cup
(125 ml) water to a boil and cook the beets about 5 minutes until they are crunchy. Drain and keep the cooking water.
Place the cooking water on the heat and boil until it reduces by half.
Combine the beets and orzo. Add the cream, the cooking water put aside, butter, Parmesan cheese, basil, salt and pepper. Put aside in a saucepan.
Preheat oven to 350°F (180°C).
Place the pine nuts on a baking sheet and roast 5 minutes in oven. Put in the blender and add garlic, olive oil and lemon juice.
Blend for 3 minutes Add the aragula and blend again to obtain a smooth purée.
Pour into a bowl, add salt and pepper and put aside.
Preheat oven to 400°F (200°C).
Sprinkle the Parmesan cheese sparsely on a baking sheet lined with parchment paper to form circles or triangles. Brown 8 minutes in oven and put aside until ready to serve.
Bring water and salt to a boil and cook the tomatoes and green onions 4 to 5 minutes (al dente). Drain and put aside.
Heat the orzo gratin 7 to 8 minutes while stirring constantly to keep it from sticking. Sauté the tomatoes and onions in butter and season to taste.
Place the orzo gratin in a bowl. Cover with the small sautéed vegetables and garnish with Parmesan chips.
Pour a little aragula pesto all around and decorate with fresh herbs.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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